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Instant Pot Pumpkin Cheesecake

Ingredients

Prep Time 10 minutes

Cook Time 35 minutes

Setting Time 6 hours

Total Time 6 hours 45 minutes

Crust

  • 15 gingersnap cookies
  • 2 tbsp melted butter
  • Pinch of salt

Filling

  • 2 -8 oz. packages of cream cheese softened
  • ¼ cup brown sugar
  • 1 cup pumpkin puree
  • ½ cup sour cream
  • 1 tsp vanilla
  • 2 eggs
  • 1 tsp cinnamon
  • ¼ tsp pumpkin pie spice

For topping:

  • 4 oz. cream cheese softened
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla
  • ½ tsp cinnamon

Instructions

**before you begin, be sure your cream cheese is at room temperature! **

  • Preheat your oven to 350F and prepare a 6 x 2 3/4 inch spring form pan with nonstick spray, be sure to include the sides.
  • Prepare the crust by adding the gingersnap cookies, melted butter, and salt to a food processor and pulse until you get crumbs. (You can also use a ziplock bag and a rolling pin to crush the cookies and then add the melted butter and salt to them.)
  • Pour the cookie crumbs into the bottom of the springform and press to form the crust.
  • Bake for 10 minutes or until golden brown
  • Prepare the filling for the cheesecake by placing the cream cheese in the bowl of a stand mixer with a paddle attachment or in a large mixing bowl.
  • Whip the cream cheese until light and fluffy. This takes me about 5 minutes. You want to make sure there are no lumps at all at this step, it will keep you from over mixing at the end.
  • Next, add in the brown sugar and mix until combined.
  • Add sour cream, pumpkin, vanilla extract, and cinnamon, mix until combined completely.
  • Last add in the eggs one at a time and mix until just combined. DO NOT OVER MIX!
  • After everything is combined, pour the batter into the prepared crust and cover with aluminum foil tightly. Place a trivet in your Instant Pot and place 1 cup of water into the bottom of the pot.
  • Place the cheesecake on the trivet and close the lid and seal. Place on high pressure for 35 minutes and allow to naturally release.
  • Once you can open the top, remove the cheesecake and place on the counter and allow to cool completely. After it is cooled, place in the refrigerator until set. This takes about 6 hours but overnight is best.
  • Once ready to serve, prepare the cream cheese whipped cream by adding the cream cheese into the bowl of a stand mixer and mix until light and fluffy.
  • Add the remaining ingredients and mix until you get stiff peaks (about 5 minutes and put in a piping bag or Ziplock bag.
  • Cover the top of the cheesecake with caramel sauce (I like the Hershey’s premade), and top with the whipped cream and sprinkle with chopped pecans!
  • Enjoy!